Daikon Radish Rémoulade Recipes

PRESERVED DAIKON RADISH

Steps:

• Scrub the radishes clean and rinse. Do NOT peel them. Trim the top and bottom of each radish, and trim away any blemishes or dark spots. Cut them into ½ inch x 2.5 inch pieces (1.25 cm x 6.25 cm). Transfer to a large stainless steel or glass container.
• Toss the daikon pieces with 1 ½ tablespoons salt, and set aside for 2 hours.
• After 2 hours, squeeze as much liquid out as you can from the daikon pieces. Spread them in a single layer on a baking sheet, or better yet, a wide colander, to allow for airflow. Place in the sun and cover with cheesecloth. Allow to sun dry for 2-3 days (move it indoors at night and keep it at room temperature).
• You'll know that your daikon has reached an ideal level of dryness when they have reduced in size by half. They should feel soft and dry to the touch, and not release any kind of liquid when squeezed.
• At this point, you can store them in a glass container and refrigerate as you would with other condiments. Use them in stir-fries and noodle soups--any dish that can use a bit of salt and crunch. Just wash and chop them before cooking.
• If you'd like to season your daikon, boil a large pot of water, cover, and allow to cool completely. Use the boiled, cooled water to wash the dried daikon pieces, rubbing them between your palms as you wash to re-hydrate slightly and remove excess salt. Squeeze out as much water as you can.
• In a clean mixing bowl, combine the daikon pieces with 1 teaspoon sugar, 1 ½ teaspoons sesame oil, 2 teaspoons light soy sauce, 1 heaping tablespoon of pickled chili sauce, and a small pinch of dried chili flakes. Mix well, cover, and allow to sit in the refrigerator overnight.
• The next day, serve! You can keep this preserved daikon in an airtight container for up to 2 weeks. Use a clean utensil whenever you dip into it.

SWEET PICKLED DAIKON RADISH

Steps:

• In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
• Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

DAIKON RADISH RéMOULADE

Steps:

• Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well.

APPLE & RADISH REMOULADE

Steps:

• Peel and core the apples, then cut into matchsticks. Put in a large bowl and toss in the lemon juice so they are evenly coated and won't discolour. Thinly slice the radishes and add them to the bowl.
• Mix in the other ingredients, season and, if too tart, add a pinch of sugar. Leave to sit for 30 mins at room temperature before serving.